1. Briefly explain the role of protease in baking.
Protease cuts the protein polymers anywhere along their chains, allows dough relaxation, prevents shrink-back, improves bread volume and gas retention and increases bakery throughput. Besides, protease cleaves a specific terminal group on the polymer chain to free amino acids which contribute to browning. The cleavage may reduce bitter peptides, thus modifying flavor.
2. State 3 main sources to obtain protease. a) Animal sources b) Botanical sources c) Microbial sources
From the article "Rising to the Top"
Q & A section:
1. Briefly explain the role of protease in baking.
Protease cuts the protein polymers anywhere along their chains, allows dough relaxation, prevents shrink-back, improves bread volume and gas retention and increases bakery throughput. Besides, protease cleaves a specific terminal group on the polymer chain to free amino acids which contribute to browning. The cleavage may reduce bitter peptides, thus modifying flavor.
2. State 3 main sources to obtain protease.
a) Animal sources
b) Botanical sources
c) Microbial sources